Classic Greek Tiropita
You'll be amazed at how quickly this Greek tiropita disappears!
Crispy and buttery phyllo is packed with feta cheese and folded into golden triangles in this wonderful Greek tiropita recipe. This is a classic dish that the whole family will love. Who doesn't go crazy for cheese pie?
If you've never tried tiropita before, you're in for a real treat. It might remind you of spanikopita, Greek spinach pie, but in this tiropita recipe ricotta and feta are the stars of the show. They're almost falling out of the flaky pastry dough, and they're just waiting for a spot on your dinner table! You can serve them as an appetizer or a component of your main dish. One thing is for sure: no matter when you serve these little gems, they'll be gone in a hurry!
Ingredients
- 6 eggs
- 1/2 tablespoon oregano
- 1 teaspoon dried mint
- 12 ounces feta, crumbled
- 1/4 teaspoon salt
- 1/4 cup Parmesan cheese, grated
- 16 ounces ricotta cheese
- 1/4 teaspoon black pepper
- 1 stick butter
- 1 box phyllo
Instructions
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Preheat oven to 350 degrees F.
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In a standing mixer (or with an egg beater), mix together all of the ingredients except for the phyllo and butter until well incorporated.
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Grease a 13 x 9 in baking pan. Working carefully and quickly, lay out a sheet of phyllo and butter with a pastry brush.
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Keep on alternating melted butter and phyllo until you have laid down half of the phyllo. Pour the cheese mixture on top of the phyllo.
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Top with alternating layers of phyllo and butter. Once you've finished with all of the sheets, cut the pie into squares before baking.
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Place in the oven and bake for 45-50 minutes.
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If the top starts to get too brown, cover with foil for the remainder of the cooking time. Let sit for around 5 minutes before cutting. Serve.
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